|1½ pounds||Pork tenderloin|
|Vegetable cooking spray|
|1½ teaspoon||Ground cinnamon|
|2 teaspoons||Peeled grated gingerroot|
|1 teaspoon||Grated orange rind|
|¼ cup||Unsweetened orange juice|
|1 cup||Orange sections, (3 oranges)|
Trim fat from pork; place pork on a rack coated with cooking spray. Pour 1 cup water into a shallow roasting pan; place rack in pan. Combine honey and next 5 ingredients in a small bowl, and brush over pork. Insert a meat thermometer into the thickest part of pork.
Bake at 400 deg for 30 minutes or until meat thermometer registers 160 deg.
Remove pork from rack; set aside, and keep warm.
Place cornstarch in a small saucepan. Gradually add orange juice, blending with a wire whisk. Pour roasting pan drippings into pan; bring to a boil, and cook 1 minute. Remove from heat, and gently stir in orange sections.
Cut pork into ½-inch-thick slices. Yield: 6 servings (serving size: 3 ounces pork and
¼ cup sauce).
Per serving: 198 Calories; 4g Fat (18% calories from fat); 24g Protein; 16g Carbohydrate; 74mg Cholesterol; 148mg Sodium Serving Ideas : Serve with orange sauce.
Recipe by: Cooking Light, Jan/Feb 1993, page 74 Posted to MC-Recipe Digest V1 #429 by igor@... on Jan 28, 1997.
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